KIMCHI SOUP
The probiotic benefits of kimchi are part of what makes this Korean staple such a hot commodity right now. Not only do you get the gut boost from fermentation, but the cabbage is also a natural prebiotic, making it even better for you. But serve it in a warm soup, and it becomes a hearty winter dish that'll warm you from the inside out.
Provided by Margaret Dickey
Time 35m
Yield Serves 4 (serving size: 1 1/2 cups)
Number Of Ingredients 10
Steps:
- Heat oil in a Dutch oven over medium-high; add scallions, garlic, and ginger. Cook, stirring often, until soft, about 3 minutes.
- Add broth, soy sauce, and gochujang; bring to a boil. Reduce heat to low, and add tofu and kimchi, stirring once, until heated through, about 3 minutes. Sprinkle with Korean chives, if desired.
Nutrition Facts : Calories 117, Carbohydrate 11 g, Fat 5 g, Fiber 1.5 g, Protein 8 g, SaturatedFat .5 g, Sodium 876 mg, Sugar 2 g, UnsaturatedFat 3 g
KIMCHI JJIGAE (KIMCHI STEW)
a classic Korean stew made with flavor-packed, old kimchi!
Provided by Hyosun
Categories Main Course
Number Of Ingredients 9
Steps:
- Cut the kimchi into bite size pieces.
- Cut the meat into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
- Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
- Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.
- Drop the tofu and scallions in. Salt (or soup or regular soy sauce) and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.
THE CLASSIC, KIMCHI JJIGAE
Easy, delicious and ultra comforting, Korean kimchi jjigae recipe
Provided by Sue | My Korean Kitchen
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
- Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
- Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
- Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
- Serve with rice (and other side dishes).
Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 10 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 43 mg, Sodium 422 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KIMCHI NOODLE SOUP WITH DUMPLINGS
A warm and hearty bowl of Kimchi Noodle Soup with Dumplings! Noodles in a really flavourful and umami kimchi broth with mushrooms, dumplings, and veggies. This is one of those really easy one-pot recipes that you can easily whip-up when you're craving a bowl of noodles!
Provided by Jeeca
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- If using dried shiitake mushrooms, rehydrate them overnight or soak in a bowl boiling hot water then cover for 5 minutes. Slice the rehydrated mushrooms into small 1/2-inch thick pieces. Don't discard the mushroom water! You can mix that in the soup base later on.
- Heat a medium sized pot over medium. Add in the sesame oil. Sauté the vegan kimchi for 2 minutes. Add in the vegetable broth or water. Add in the garlic, mushrooms, soy sauce, miso paste, gochujang, and salt, to taste.
- Cover the pot and leave to boil over medium heat, around 5 minutes. Once the soup boils, add in the enoki mushrooms or other mushrooms (if using), bokchoy or other leafy greens, and dumplings.
- Cook the veggies and potstickers for a few minutes until cooked through. The dumplings will float once cooked. You can remove the veggies and dumplings from the pot to avoid from overcooking and place then place them in a bowl while you cook the noodles.
- Place the noodles in the soup and cook until still very chewy to avoid overcooking, usually 2-3 minutes less than package instructions, since it'll continue to cook in the hot soup later.
- Once the noodles are still very chewy, turn off the heat. Transfer the soup and noodles into a bowl with the veggies and dumplings.
- Top with some sesame seeds and green onions, if desired. Enjoy your bowl immediately, while still hot! You can also enjoy this with more kimchi on the side.
Nutrition Facts : ServingSize 1 serving, Calories 555 kcal, Carbohydrate 67 g, Protein 16 g, Fat 26 g, SaturatedFat 7 g, Sodium 8367 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 17 g
KOREAN SPICY BEEF SOUP (YUKAEJANG)
Steps:
- Gather the ingredients.
- In a large pot, bring brisket and about 4 quarts of water to a boil.
- Reduce heat to a simmer and cook until meat is tender, skimming off fat and foam.
- Remove the meat from the broth but keep the broth in the pot.
- When it's cool enough to handle, hand-shred the beef with the grain.
- In a mixing bowl, combine shredded beef with scallions, bean sprouts, and fernbrake (gosari).
- Season beef and vegetables with garlic, sesame oil, gochugaru, gochujang, soy sauce, and black pepper.
- Add seasoned ingredients to the broth and bring to a boil.
- Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
- Swirl the beaten eggs into the soup.
- Add noodles, if using, and turn off heat.
Nutrition Facts : Calories 373 kcal, Carbohydrate 19 g, Cholesterol 142 mg, Fiber 9 g, Protein 31 g, SaturatedFat 7 g, Sodium 206 mg, Sugar 1 g, Fat 21 g, ServingSize 6 Servings, UnsaturatedFat 0 g
HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP
This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
- 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.
KIMCHI STEW (KIMCHI-JJIGAE)
Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It's a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn't like kimchi-jjigae. I learned this recipe from a restaurant famous...
Categories Stew
Time 30m
Yield Serves 2 with side dishes, serves 4 without
Number Of Ingredients 10
Steps:
- Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan. Add the water and boil for 20 minutes over medium high heat. Lower the heat to low for another 5 minutes. Strain.
- Place the kimchi and kimchi brine in a shallow pot. Add pork and onion. Slice 2 green onions diagonally and add them to the pot.
- Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
- Cover and cook for 10 minutes over medium high heat.
- Open and mix in the seasonings with a spoon. Lay the tofu over top. Cover and cook another 10 to 15 minutes over medium heat.
- Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.
SPICY KIMCHI STEW (KIMCHI JJIGAE OR KIMCHI CHIGAE)
Steps:
- Gather the ingredients.
- Place 1/2 tablespoon of the sesame oil in a soup pot over medium-high heat; once hot, add the beef and sauté for a few minutes.
- Add kimchi to the pot and stir-fry for about 5 minutes.
- Add the remaining oil, onion, garlic, gochujang, gochugaru, and soy sauce, mixing to combine. Pour the water into the pot and bring to a boil. Reduce the heat to a simmer.
- Cook for 10 minutes and add the tofu.
- Continue cooking for another 10 to 20 minutes, adding the scallions at the very end.
- Serve the stew immediately, accompanied by steamed white rice if you like.
Nutrition Facts : Calories 316 kcal, Carbohydrate 8 g, Cholesterol 78 mg, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, Sodium 875 mg, Sugar 4 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g
KIMCHI SOUP
Basic kimchi soup, healthy and easy to make. It is delicious served with rice or by itself. Enjoy it on a rainy day, your waistline will like it, too. For vegetarian, replace pork with tofu. Serve with white or brown rice, if desired.
Provided by Ginger
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Stir water, kimchi, pork shoulder, hot pepper paste, sugar, and salt together in a pot; bring to a boil, reduce heat to medium, and simmer until meat is tender, about 20 minutes. Remove from heat and stir in green onions.
Nutrition Facts : Calories 104.2 calories, Carbohydrate 7.1 g, Cholesterol 22.3 mg, Fat 5.5 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 848.4 mg, Sugar 3 g
17 EASY KOREAN SOUPS
These Korean soup recipes are just the thing to warm your soul! From chicken to red bean to ramen, bring an authentic taste of Korea to your table with these soups.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Korean soup in 30 minutes or less!
Nutrition Facts :
KIMCHI JIGAE (KIMCHEE SOUP)
Delicious kimchee soup, easy to make, and very filling! Perfect for cold weather days.
Provided by 70ngju85
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 14.9 g, Cholesterol 79.8 mg, Fat 35.1 g, Fiber 2.1 g, Protein 26.9 g, SaturatedFat 11.5 g, Sodium 2733.5 mg, Sugar 4.7 g
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- Bring 2 cups of the water to the boil, remove from the heat and add the dried shiitake mushrooms. Let sit for 15 minutes to rehydrate. Once hydrated, give the mushrooms a bit of a squeeze, cut off and discard the hard stems and slice the mushrooms. Reserve the mushroom stock for the soup.
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